• Email
  • Pin It
 

My New Favorite Turkey and Stuffing Recipes

 

Contributed by:

 

 

7 comments | Leave Comment

 

I will now share with you one of my absolutely NEW favorite recipes – Sour Mash Whiskey-Glazed Whole Roasted Turkey.  I love this recipe and picture so much that I wanted it to be the cover of my new cookbook JOY of KOSHER: Fast, Fresh Family Recipes (William Morrow/HarperCollins 2013).  (Please buy your copy and gift copies, now!  And if you already did – THANK YOU!)   I was out voted only because it said “Thanksgiving” and was not “universal” enough.  I get that – but still wanted it.

There is a story behind this bird that didn’t make the book – it was cut for space – but I am happy to have all the space in the world to share it here.

So it was Wednesday at around 12:40 P.M.

I Scooted out of my office…

on a day packed with meetings to grab my favorite lunch, Greek Salad (If you have the book I have a Fancy and Fresh Greek Pasta Salad with Creamy Feta dressing on page 135). And I’m waiting on line at the take-out counter, schmoozing on the phone with my friend Hadassah (you all remember “H” she used to work here at JoK). I tell her that I’m really worried. Hadassah wouldn’t pry, but let’s say she prodded me gently, and I blurted out emotionally and rather loudly that I just don’t know what to do with my brisket! Okay, so a few people turned to look at me and sort of edged away.

Listen, when you write cookbooks, that’s a serious, troubling question. I had already done the wine thing, the beer thing, the broth thing, and lots of other things.

“Try bourbon,” she piped.

“Bourbon! Of course!” I shouted. And more people kinda shuffled away from me.

So when I got home, I tried bourbon on that brisket, and while it was good, I thought it would be better on a turkey. Hubby got in on the action, and the result was downright perfect. We called Hadassah. She came over just to confirm what we already knew, and we now had three adults lickin’ their fingers just like little kids.

Bourbon_GLAZED_TURKEY

This fabulously versatile recipe can be Dressed Down for a weeknight dinner by pouring the same Sour Mash Whiskey-Glaze over turkey or chicken wings and drumsticks.

Now a Turkey ain’t complete without a little stuffing.  This is another one of my favorite recipes.  (Is it possible to have 200 new favorites?), Cranberry Chestnut and Challah Stuffing.  I make tons and tons and tons of stuffing both in the bird and on the side baked up in a casserole dish.  The secret to this stuffing is the Challah and Gefen’s Whole Roasted & Peeled Chestnuts.  They are everywhere now.  When I was in Philly last week I saw them at both Whole Foods and Giant Supermarket and they are avail on amazon in addition to all the kosher stores.

And watch this how-to-make, where-have-you-been-all-my-life, Challah Stuffing.  Hadassah and Tamar helped me here. 

And exclusively in the book and now excerpted online here my Dress It Up Stuffed Baked Onions.  This beauty of a recipe is perfect for all your entertaining occasions.

 stuffed baked onions

• Stuffed Baked Onions •
Serve the stuffing in baked onions.
Peel 5 medium red onions and 5 medium yellow onions and trim the bottoms so the onions can stand upright. Trim about ½ inch from the top and scoop out all but 2 or 3 layers from the inside using a melon baller or small paring knife. Bake the onions at 440°F, covered, in a baking dish with ½ inch water for 30 minutes. While the onions are baking, prepare the stuffing as on page 80. When the onions are done, pour out the water from the pan, then lightly spray it with cooking spray. Fill each onion with about 3 heaping tablespoons of stuffing, mounding it on top a bit. Reduce the oven temperature to 350°F and bake, uncovered, until heated through and golden brown, 40 to 50 minutes. While the onions are baking, spoon the remaining stuffing into a greased casserole dish. Cover and bake until lightly browned, about 30 minutes. After the stuffing has been cooked and cooled, you can freeze it in a tightly sealed container. To serve, thaw and bring to room temperature before warming in a 350°F oven for about 20 minutes. If you want to prepare only enough stuffing for the 10 onions, quarter the main stuffing recipe.

If you tried these recipes and loved them or tried and loved any new divine dishes from my new cookbook JOY of KOSHER: Fast, Fresh Family Recipes (William Morrow/HarperCollins 2013) please let me know in the comments.


Posted in

Tags

About Jamie Geller

avatar

Jamie Geller is the only best-selling cookbook author who wants to get you out of the kitchen – not because she doesn’t love food – but because she has tons to do. As “The Bride Who Knew Nothing” Jamie found her niche specializing in fast, fresh, family recipes. Now the "Queen of Kosher" (CBS) and the "Jewish Rachael Ray" (New York Times), she's the creative force behind JoyofKosher.com and "Joy of Kosher with Jamie Geller" magazine . Jamie and her hubby live in Israel with their five busy kids who give her plenty of reasons to get out of the kitchen - quickly. Check out her new book, "Joy of Kosher: Fast, Fresh Family Recipes."

 

comments

 

7 Responses to My New Favorite Turkey and Stuffing Recipes

  1. I saw those onions in your cookbook! They look so amazing! I will need to try that! That turkey look unbelievable too.

  2. Yes it’s possible to have 200 new favorites! I never used bourbon on turkey but I love bourbon so why not!

  3. I also make a bourbon glazed turkey and it’s so amazing. It’s magic on turkey! I am loving those beautiful onions!

  4. I love using bourbon in all kinds of recipes but have never tried it on turkey, it sounds amazing. I love the stuffed onions, they look delicious.

  5. ive never used bournon in cooking, i think I might have tasted it once, but this looks amazing. I should try it out maybe on a whole chicken

  6. Bourbon with meat is a fantastic combo. That turkey looks like something out of a magazine – so perfect!

Leave a Reply

Log in or Join For Free or leave a reply as a guest
Login



Your email address will not be published. Required fields are marked *

*

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

  Notify me of follow-up comments by email